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Toasted Pecan Pie

Toasted Pecan Pie

Filled with loads of toasted pecans and using golden syrup instead of corn syrup for extra flavor, this pecan pie isn’t your ordinary pecan pie.
Course Dessert, Holiday, pie
Cuisine American
Keyword desserts, Pecan pie, pecans, pie, sweets
Servings 1 10 inch pie

Ingredients

  • 1 single-crust pie dough recipe I used my vodka pie crust recipe

Filling

  • 6 tablespoons butter or use unsalted
  • 1 cup packed dark brown sugar
  • 3/4 cup golden syrup
  • 1 pinch sea salt if using unsalted butter
  • 3 cups pecan halves
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon bourbon optional
  • 2 teaspoons vanilla extract
  • 3 large eggs

Instructions

  1. Roll out the pie dough to roughly around a 13-to-14-inch circle.
  2. Gently fold the dough into quarters and unfold into a 10-inch pie dish.
  3. Trim the dough if necessary, leaving around a 1-inch overhang. Tuck the edges under the dough and crimp decoratively or with a fork to make an edge.
  4. Place the prepared pie dish into the freezer and let freeze for 20 minutes.
  5. Meanwhile, pre-heat the oven to 400°
  6. Line the frozen pie dish with parchment paper or buttered foil and fill with pie weights, dried beans, or whatever you can find that is oven safe. I use a bag of dried lima beans that I have kept for years. Make sure to evenly distribute the weights to keep the sides and bottom from puffing up while baking.
  7. Place the pie dish on a baking sheet for ease of handling.
  8. Prebake the pie crust for 20 minutes.
  9. Remove the baking sheet from the oven and turn the oven down to 350°
  10. Remove the pie weights and the liner. Let cool while you prepare the filling. Keeping it on the baking sheet will make transferring the pie to the oven easier.
  11. Place the pecans on a separate baking sheet or even a baking dish, and toast for about 10 to 15 minutes. Stir the nuts about halfway through to keep them from burning, keep a close eye on them as to not burn the nuts. They can go from nicely toasted to burned in a flash. The pecans will be fragrant and just slightly brown and crisp.
  12. While the nuts are toasting, combine the brown sugar, golden syrup, and butter in a small saucepan and heat over medium heat. Let the mixture come to a boil to dissolve the brown sugar and melt the butter. Set aside to cool briefly.
  13. In a mixing bowl, beat the eggs until frothy.
  14. Beat in the optional bourbon, apple cider vinegar, and vanilla.
  15. Beat in the warm but not hot syrup mixture.
  16. Stir in the toasted pecans.
  17. Pour the pecan pie filling into the cooled pie crust.
  18. If desired, cover the pie crust's edge with some foil to keep it from getting too dark.
  19. Bake the Pecan pie for 40-50 minutes. The edges of the filling should be set and puffed up and look sort of firm. But the middle should still be a little jiggly. Remove from the oven and let cool on a rack.

Recipe Notes

This pie can be served at room temperature, but in my opinion, it is at its absolute best served warm with a big scoop of ice cream.

For this recipe, the syrup and the pie crust don’t have to be room temperature. The various parts just have to be cool enough to not cook the eggs when you add them.

You can skip the prebaking of the pie crust. But you will not get a nice crisp crust and will risk a soggy bottom.